How to Make a Basic Buttercream

Amy teaches her simple measurement free Buttercream that will transform your baking.
4 sticks or 2 cups unsalted butter (452 grams)
8 oz cream cheese
3 lbs powdered sugar
3-6 tablespoons heavy cream or double cream (45-90 g)
3-4 teaspoons vanilla (15-20 g)
Pinch of salt Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey! www.stayathomebakers.com/3for1

[@eringobraugh24]

Note to self: use half shortening mixed with cream cheese for stability. It won’t hold up in this Texas heat otherwise. Delicious recipe. Use the shortening. , do 1 cup butter, 3/4 cup shortening, 1/4 cup cream cheese … 3 pounds powdered sugar ….2 TBPS vanilla, 2 tsp ain’t enough lol… tried and tested, excellent. Stood up to smooth bench scraping, refrigeration and minimal condensation.

[@poco13m]

loving your “saving time” methods! ♥️♥️

[@wendyengle8476]

That sounds really good . I will have to try that . Thank you for sharing ❤️

[@kkeeefer12345]

Tried mannyyy different recipes and this one is BY FAR the best and easiest! Thanks for sharing!!

[@janettmead2055]

I have been making this cream cheese butter frosting for many years. It is the best!

[@munazzarazi]

I love how you save time. Honestly much needed 👍

[@enakeyes4948]

I really Love the no measure. My mother cooks and bakes the same way. Useful recipe Thank you again!

[@candola34]

Thank you so much I went through step by step and made the best buttercream I couldn't have done it without you thank you

[@hihello4443]

Thank you so much for sharing!!!!!!!! I love your work!!!

[@claudiaroitman511]

I love this recipe it seems super easy! I like the part of not sifting the powdered sugar! Yayyy! And the tanginess of cream chesse I guess pairs super well! I always make swiss meringue bc but I might change to your recipe!

[@coolcalmandmom4896]

Awesome. I was looking for more creamier version of butter cream. I think I found my recipe ❤️

[@joshdroubay9822]

Buttercream? More like butterdream😍

[@springbloom9945]

Amy your content is phenomenal. I love the way you do things 😻😻

[@yanimd2512]

Eyeballing creates the best recipes, our mums did it..works for me too ☺️

[@007bondchick]

THANK YOU! I followed your tutorial exactly and this is the best icing I have ever tasted! Thank you for simplifying a recipe that has always scared me. ♥️ love and prayers

[@catinhat95]

does it taste like cream cheese?

[@roshanarawalli4316]

Thanks will try this 🙏❤️

[@09honeyy]

I follow you on IG and needed buttercream for a cake and remembered you mention your recipe is on KZbin. Well can I just say....Best buttercream recipe I have found yet! Just made it and it is absolutely amazing and so easy to make!! Thank you so much!

[@NeuroticMomBakes]

Awesome!

[@fauziaraza9573]

I followed this recipe and it was sooooo sweet and I had to take half out and mix in a new butter n cheese whip, it was still sweeeet.

[@NeuroticMomBakes]

That’s the nature of American buttercream

[@remyarajan4024]

You really make baking look so easy and amazing..would really like to know more about the way you learned it all😊

[@NeuroticMomBakes]

Stay tuned! My regular uploads will go over all of that and more!

[@Adacima]

Can't wait to make this

[@AffordableTechChannel]

Honestly I totally love the no measuring approach. My mom is from Europe and almost all of her cake and pastry recipes aren’t really measured haha. Like for instance, for a cake sheet she would get a large spoon from the drawer and use it as a “tablespoon” and just throw in approximates lol. I’m all about saving time as well and really love this approach. We’ve been using a cream cheese butter cream for as long as I can remember and to me it’s personally so much tastier than a plain buttercream. Best of luck with this KZbin Channel!

[@christinasprague8965]

I’ve been following your Instagram page for a while now. I looked up this recipe after a massive buttercream fail, thanks so much for this video!

[@NeuroticMomBakes]

I hope this one works great for you

[@pamelaayres6725]

Top Chef your recipes and video's always on point delicious

[@toddmeier9743]

Great ideas.

[@goosneyy]

I never measure my buttercream either! But love the cream cheese idea, I'll have to try it next time!!!

[@jjjohn5914]

Luv u Amy...you're the best!

[@here_is_tz]

Love your methods and cakes ❤️❤️

[@NeuroticMomBakes]

Thank you very much

[@liliofthevaley14]

This has become my go-to buttercream recipe! I love the addition of the cream cheese, helps cuts down on the sweetness a tad bit and the consistency is a dream!

[@catinhat95]

does it taste like cream cheese?

[@liliofthevaley14]

@@catinhat95 Not really no. There is a little bit of a tang that a recipe without it would't have, but I personally feel like that's what makes it so balanced and why it works. And really you would only notice if you were really looking for it.

[@catinhat95]

@@liliofthevaley14 thank you, that’s what I was hoping!

[@thezunafamily9139]

Can help to convert the ounch to grm?

[@liliofthevaley14]

@@thezunafamily9139 Just use Google dude.

[@lisabatris3426]

Love the idea of not measuring!!! Great video!

[@NeuroticMomBakes]

Thank you Lisa!

[@lizvalderrama8434]

Yea!!! It's fantástic!!

[@christianbrown9608]

Today is my daughter's 4th birthday and inust used your recipe! THE BEST BUTTERCREAM IVE EVER HAD!

[@NeuroticMomBakes]

I'm so glad you're enjoying it!!

[@hellothere274]

Just wondering, could you taste the cream cheese or did it just taste like vanilla?😁

[@Kim-up2qc]

Also curious if you could taste the cream cheese...

[@seker_portakali1157]

I was just looking for this

[@MarthaReynoso]

Love the no measure tactics 😂 Although, I adore vanilla 🥰 the more expensive the better too 😁

[@vaishaleehowey7740]

Hi Amy! Love your channel and all of your tips! How much buttercream does this recipe make? I have to frost and fill a two layer 10 inch square cake and a 4 layer 6 inch square cake. I am thinking I may need to double this. Thank you!!

[@feleciadavis2467]

I became a fan when... 1. You scrapped that little bit of cream cheese off the foil. 2. You said, “l do not like to measure anything.” 3. You added salt to your icing. Thank you for validating me😏

[@NeuroticMomBakes]

Awesome!!! Love the feedback!!!

[@kateykate5993]

How many cupcakes or cakes would this frost?

[@leticiaperez1476]

How long can you store? Refrigerator? Also, how can u soften after fridges? Thanks a bunch! I see u everyday! Gracias!

[@debjudisch5548]

Love you just as much in this video as the others I have watched! So easy to understand and follow. I went and checked out your home page to pick out stuff I wanted to learn about and I read that you have a husband and FIVE kids! Now...you seem like an amazing baker, so I am curious...where did you find the time to become so honed into your talent, AND handle (dare I say making?) HAVING and RAISING those kids, or the other way around? Talent before the family or family before the talent...whichever! But really, how long have you been doing this, are you self-taught, and is it REALLY just lots of practice, as I hear? Oh, please...give me some hope for myself! Please!

[@uzmahamka3952]

Hello! I’m just curious of the amount of powdered sugar, how sweet is the cream at the end?❤️anyways love your video it looks easy

[@noinana95]

Do you use this for the base of the chocolate buttercream as well?

[@09honeyy]

I follow you on Instagram! And I have a cake to do next week that I need buttercream for and automatically thought of yours!! Wish me luck! My bonus daughter wants a llama smash cake so your buttercream will be perfect for it!!

[@mariavalles1475]

Love how easy it looks!! Can I add gel coloring

[@NeuroticMomBakes]

Definitely!

[@amalalageel9256]

Excuse me cuold you wright the Ingredients or any body rhight it Thankyou

[@sheenafatima]

Can you make this into chocolate frosting with cream cheese and butter? I saw your chocolate frosting, it doesn't have the cream cheese in it.

[@nokwazisibiya1096]

Hi can u use this butter cream for a cake that will be covered in fondant?

[@tatumnstreats6047]

Yes finally a recipe that I don’t have to sift!

[@NeuroticMomBakes]

I hate hate hate sifting! It’s the worst but if you whip it enough it works just fine

[@AnaMaria-vr1rx]

Hello Amy, Thank you for the recipe. I am in Florida and would like to try your recipe for an outdoor party, it’s very hot over here. Can you please tell me if this buttercream will be ok in the heat or can you suggest any modification? Thank you! I love your channel

[@blankitapimentel6801]

Hola nueva en tu canal , podrás agregar lista de ingredientes en subtítulos o debajo 👇 de la cajita de descripción por favor , 😊

[@yangadube613]

Is this ok for spread in a loaf bread?

[@antonioescobar7383]

How long can you store your butter cream for in the refrigerator

[@RT.Mrs.87]

Does anyone know how well this buttercream recipe will hold up in the heat?

[@JKFitz]

Instead of vanilla could i add raspberry emulsion ?

[@shaheen.a.m2025]

Love your recipes and your Insta Page🥰💞 love from @mom’s klassic kitchen

[@NeuroticMomBakes]

Thank you ☺️

[@irmapena2937]

Hi, fantastic buttercream! I have a question, Is the buttercream heat resistant?

[@evefranko8904]

Definitely yes!

[@nanny3941]

Your hair is darling in this video 📹 and you look great in that blue!

[@rookaiyaginwalla189]

How many cake can this much Buttercream frost and will the consistency stay the same if I add gel food color?? Please let me know!! Thank You @neuroticmom!!

[@NeuroticMomBakes]

It always depends on how big the cake is how many swirls you’re doing at Cetera. It varies with each cake. But this will be plenty for three or 4 6 inch rounds, crumb coated and outer coated with lots of swirls on top. you might even have some left over

[@sharonj1640]

Could I use 8 oz shortening instead of the cream cheese?

[@user-vy6uh9vg7p]

May I please ask the brand of the sticks of butter. I am in Australia and cant find light yellow butter. We have a Costco though that sell Kirkland butter. Are these the sticks you use? Thank you. Love your buttercream.

[@amywebb60]

If I wanted to make this an almond buttercream, how much almond extract and how much vanilla extract would you recommend?

[@NeuroticMomBakes]

It’s really just to taste. Some people like a really strong flavor and some like it mild. Start with a little bit and keep tasting it

[@greeneprosperity4804]

It took me a second to figure out but basically for every stick of butter (which is half cup), 2 cups of powdered sugar, right? And yaaay I'm sooo happy I finally found your KZbin channel. I love all your work. You are amazing. I had a feeling you were self taught.

[@Dee-ue1rq]

That is alot of butter lol great job

[@veronicagaytan2226]

Frosting for what size of cake can you use it.

[@debils4546]

Does this crust ? Wondering if I could stack cookies with this recipe

[@NeuroticMomBakes]

Yes it does

[@XRagdollyX]

❤❤❤

[@nickjoishott]

How many cups does this make?

[@lurmro3]

How much does this cover?

[@cadere69]

Hi !! How much grams is 8 oz please ? 😊

[@jazzwajdi6509]

😍😍

[@kissylizz7887]

Heavy cream its like chantilly or normal milk? I'm from México 🇲🇽

[@bzzagentp]

It looks like Heavy wipping cream its what you make the chantilly with i believe

[@iluphpink]

What happens if I used margarine or a mix of margarine and butter instead? Just wondering, because butter here is very expensive 😞

[@NeuroticMomBakes]

It will have a different texture and flavor

[@olivettemeraz204]

For the butter can I use unsalted sweet cream butter ?

[@NeuroticMomBakes]

Yes that’s the same thing 😊

[@goosneyy]

Do you have a tip for avoiding air bubbles? I feel like my buttercream always has air bubbles!

[@livewithout5683]

Lisa Goosney you’re overmixing

[@akirasewgambar2420]

I usually mix my buttercream with a spatula a little briskly that breaks most of the air bubbles so it's much smoother

[@goosneyy]

@@livewithout5683 I've tried mixing a different lengths. From just barely to lots, always bubbles!

[@nourmaatouk7530]

Can i use this recipe under fondant?? Because it contains cream cheese? Thank you for sharing your recipe❤️❤️

[@NeuroticMomBakes]

I’m not sure because I don’t work with fondant

[@kristinabarbaza1419]

I did and it works great under fondant

[@akxara]

Can i make it in advance? How long does it keep in the fridge?

[@kerimcqueeney6777]

Idaxara akzara you can make buttercream in advance. It will last a while in the fridge. It will even last a good bit on the counter, the sugar acts as a preservative.

[@akxara]

Keri McQueeney thank you 😊... not sure about leaving it on the counter though. I’m from sunny (hot and humid) Singapore.

[@Shesnothingbutwild]

It depends on how much milk you use. If you skip the cream cheese and use water instead of milk, it stays good for a long time. Butter doesn't have to be in the fridge.

[@lupecano8340]

Can this buttercream be used to coat a cake covered with fondant?

[@mellicb9681]

I think that maybe the cream cheese may have too much moisture, so no. But I'm just guessing. If you go for just butter it will work for sure. But American buttercream is reeeaaally sweet. And i personally wouldn't combine it with the sweet fondant. But I'm overall not a big fan of american buttercream. So maybe that's the problem. I can recommend the vegan aquafaba swiss meringue buttercream from gretchens vegan bakery. Or any meringue buttercream. It's more work but taste a lot better!

[@Shesnothingbutwild]

I'm guessing you should skip the cream cheese, with pure American Buttercream you're on the safe side.

[@shelbymefine]

Can you freeze the frosting after you make it? I made it and put in fridge and now it’s hard! I need help from the expert!

[@NeuroticMomBakes]

Just let it come back to room temperature. I’ve never frozen it before but it should work

[@drelle504]

You can freeze buttercream for later use. Let it come up to room temperature and I've even given it a quick stir before frosting a cake.

[@TheRealHoodat]

You need to cover it with a piece of saran wrap. Spray the bottom of the plastic with cooking spray and lay it directly onto the surface of the icing. It will eventually crust and harden if the surface is exposed to air. Depending upon HOW hard it got - if it's just a light crisp surface - you should be able to just re-whip the mixture and use it. But if its solid, you've left it in the fridge for far too long (a week or more?)

[@caricooper4135]

Try using a pouring shield ....it will alleviate the snow storm.

[@NeuroticMomBakes]

I have. It doesn’t help much. 😫

[@TheRealHoodat]

From what I saw in the video: Just slow down how much you add. The spillage I saw was more due to trying to pour it in all at once. Instead try pouring a small amount at time. There will still be some minimal clouds when it lands in the bowl and gets stirred. But not as bad & there will be less kicked back out as well. I've also found that I can use a flexible cutting mat to pour dry goods into my mixer by dumping a pile of it onto the middle of the the cutting mat. Then fold together the 2 sides, and use it like a chute to get it into the mixer. Repeat until you have everything in. You can also more easily control the speed that things get added to the bowl. (All at once, or a slow & steady fall for a smooth mix).

[@Mrz_Wild_Wolf]

Can you use sea salt instead of table salt?

[@janettmead2055]

Yes. I use sea salt when making mine. I make this exact same cream cheese frosting. Just make sure it's the fine sea salt or if you have the course kind grind it up a bit.

[@Mrz_Wild_Wolf]

Thank you and I use a grinder for my salt.

[@erins2113]

Do you need to refrigerate the cakes/cupcakes since the icing has cream cheese? I have never added the cream cheese so I was just curious

[@NeuroticMomBakes]

No because all that sugar acts as a preservative

[@pollyrodriguez8022]

Isn’t this called cream cheese frosting?

[@apryor1]

Yes

[@BeeRavie]

Does this crust over?

[@NeuroticMomBakes]

American buttercream crusts yes

[@KristenNicole]

What brand of butter do you use? I feel like that may be what is leading to the broken texture of my buttercream

[@mellicb9681]

Keep on whipping like for ever (just kidding, but it will take 5-15minutes) and the buttercream will come back!

[@TheRealHoodat]

You may need to use less sugar - whip the butter and cream cheese longer and at a higher speed - or whip the buttercream longer once you've added everything together - or perhaps add more cream to the mix.

[@RPSM1188]

Can I freeze this?

[@NeuroticMomBakes]

Yes up to a month wrapped well

[@RPSM1188]

@@NeuroticMomBakes thank you!

[@tastingwithsuh]

Anybody help me with why when I make buttercream with cream cheese I get like lumps of cream cheese as if they haven’t mixed, and eventually it just splits 🙁

[@misscomplicated3462]

Suhaila's Kitchen you have to mix the cream cheese with the butter for like 10-15 minutes before adding anything else. Mix it on a higher speed

[@tastingwithsuh]

@@misscomplicated3462 thankyou so much 🥰

[@lindseyfast2813]

Why do you use salt instead of salted butter?

[@drelle504]

This way you can control the amount of salt used in the recipe. I've personally use salted butter and simply omitted additional salt with no problem or complaints.

[@lindseyfast2813]

@@drelle504 I do the same thing and everything works out fine 😅 good to know!

[@alessandraabbruzzese9590]

Vorrei i sottotitoli in italiano😅

[@lisaclancy2949]

Amy - why not use salted butter?

[@NeuroticMomBakes]

Because every brand of salted butter has a different amount of salt in it and it’s very hard to control how much salt goes in and it will drastically affect the flavor and taste

[@catinhat95]

to anyone who has tried this - does it taste like a cream cheese frosting?

[@NeuroticMomBakes]

Not really. True cream cheese frosting uses only cream cheese.

[@catinhat95]

Just a reply from myself. I made this great buttercream this weekend and it did not taste like cream cheese. It was delish and piped wonderfully.

[@_itsMelinda]

I got lost lol....So 6 sticks of butter would need 12 cups of sugar. The confectioners sugar bag has 2lbs (8 cups) and the box 1lb( 4 cups).

[@esmeraldamartinez2572]

MemeAthroughZ there’s actually 4cups to every 1lb.

[@_itsMelinda]

@@esmeraldamartinez2572 Lol I'm so confused that I confused myself. Yes, my math is wrong! 2lbs is 8 cups and 1lb is 4 cups. Thank you.

[@senovionieves1536]

Can you not add the cream bc I can't find cream lol

[@NeuroticMomBakes]

You can try adding a little splash of milk instead

[@kristinabarbaza1419]

@Neurotic Mom Bakes how long does this frosting keep in Fridge and can I freeze it?

[@airamilona1555]

Cream? Whip cream or cooking cream? That's what I have here where I live.

[@_itsMelinda]

Heavy cream is also whipping cream... Not whipped cream.

[@airamilona1555]

@@_itsMelinda ohhh ok thanks

[@lindaalbano6868]

😂 you just drove the ocd people over the edge not measuring.

[@MarthaReynoso]

I’m usually OCD but once I started baking, it’s sort of curing me. 😖 all the powdered sugar messes, chocolate smears, and gel dyed fingers 🤣

[@karelylovera3612]

It would be great if you incorporate the video subtitles in Spanish

[@NeuroticMomBakes]

I have no idea how to do that but I will try to figure it out

[@naomithompson5023]

The texture looks amazing!! I don't think I have ever heard of this type of buttercream frosting before? The one thing I will say is that I think you had just a little bit too much salt. First of all I add salted butter. I can see if you add unsalted butter then "yes," you would definitely need a little bit! But that is just too much! Sorry I'm not trying to be rude, the frosting is great just the salt.

[@cosmicnights]

I want to know how to remain skinny like you but make lots of cakes. 🤪

[@robinsprittybirdstao2541]

There is a mess cause you dump all sugar in side all at once

[@tsvetelinanikolova4208]

You lost me in the moment you said that you don’t use measuring 🙋🏻‍♀️

[@robinsprittybirdstao2541]

CAUSE GO TO BLOODY FAST SLOW DOWN

[@angecrowther1426]

What planet is this woman on. You never add salt to buttercream. Why don’t you add pepper as well. And you never measure !

[@analicona157]

She is just sharing the way she does it, because a lot of people has ask her about it.She is not telling you to like it. You just do it the way you want to! I will try it because mine is just too stiff and just falls off! For your info you do add salt to sweet desserts just as you add sugar to the spaguetti sauce it makes it better.

[@alexb.3523]

Ange Crowther I’ve never had a buttercream recipe not call for salt..unsalted butter and add salt to balance so you have more control..?

[@Shesnothingbutwild]

I also add salt, always. And I've never seen a recipe that didn't want salt

[@drelle504]

She's from Earth! Join us sometime! We use salt even in desserts. Buttercream is no exception. You'd only use a pinch.